Banana-Wheat Germ Muffins (Vegan)

These are great for when you want a sweet treat. Not as sweet as cupcakes, yet sweeter than most "healthy" muffins (due to the bananas), these are perfect any time! The recipe is from Veganomicon.

• Ready In: 42 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup  plain soymilk
• 1  teaspoon apple cider vinegar
• 2  very ripe bananas
• 1⁄3 cup canola oil
• 1⁄3 cup  evaporated cane juice (or sugar)
• 1  teaspoon pure vanilla extract
• 1 1⁄4 cups whole wheat pastry flour
• 3⁄4 cup wheat germ
• 1  tablespoon cinnamon
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Preheat the oven to 375°F Lightly grease a 12-cup muffin tin with cooking spray (or use foil muffin liners--much easier).
2. Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.
3. Meanwhile, mash the bananas in a large mixing bowl. Add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.
4. In a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened (do not over-stir!).
5. Fill the muffin cups three-quarters full and bake for 22 minutes. Remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. You can also serve them warm.